Sweet N Sour Stir Fry Fish
|Skinless cusk fillets/Orange roughy / red snapper / whiting fillets||1 Pound (1 Inch Thick)|
|Canned pineapple tidbits in juice||8 Ounce (1 Can)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Garlic salt||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Cooking oil||1 Tablespoon|
|Green pepper||1 Small, cut into 3/4 inch pieces|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Diced pimiento||2 Tablespoon|
|Hot cooked rice||2 Cup (32 tbs)|
Cut fish into 1-inch pieces.
Cover and refrigerate the fish till needed.
Drain pineapple, reserving juice.
Set pineapple aside.
For sauce, add enough water to juice to make 1 1/3 cups.
Stir in sugar, vinegar, cornstarch, soy sauce, garlic salt, and ginger.
Preheat a wok or large skillet over medium-high heat; add oil.
Stir-fry green pepper and water chestnut about 2 minutes or till the green pepper is nearly tender.
Remove vegetables from wok.
Add half of the fish to the hot wok.
Stir-fry for 3 to 6 minutes or till done, being careful not to break up pieces.
Gently remove fish from wok.
Repeat with remaining fish, and then remove it from wok.
Stir sauce, and then add it to the wok.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Return vegetables and fish to wok, and then add pineapple and pimiento.
Toss lightly to coat.
Cover and cook for 1 minute more.